CINNAMON-SUGARED WALNUTS
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
- Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
- In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
- Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.
ROASTED CINNAMON SUGAR CANDIED NUTS
These slow roasted almonds, cashews, and pecans are coated in a sugar glaze spiced with cinnamon making an addicting snack for any occasion! They also make amazing neighbor gifts!
Provided by Alyssa Rivers
Categories Dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat your oven to 250 degrees. Lightly spray a jelly roll pan with cooking spray. In a medium sized bowl, add the egg white and vanilla. Whisk together until frothy. Add the mixed nuts and stir until coated.
- In a small bowl mix together the brown sugar and cinnamon. Add to the nuts and toss until coated. Spread the nuts evenly on your prepared pan.
- Bake for 50-60 minutes in the oven and stir every 15 minutes until golden. Cool and then store in an airtight container.
Nutrition Facts : Calories 302 kcal, Carbohydrate 22 g, Protein 8 g, Fat 22 g, SaturatedFat 3 g, Sodium 13 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
CINNAMON SUGARED PECANS
My grandma makes these every year for the holidays. It's always handy to make extra for later snacking! They are relatively quick and easy to make and taste wonderful. I love the smell of these when they're in the oven.
Provided by Erin
Categories Appetizers and Snacks Nuts and Seeds
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
- Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven until fragrant and crisp, about 25 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 10.2 g, Fat 19.4 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 76.2 mg, Sugar 7.3 g
CINNAMON SUGAR CANDIED NUTS
You won't believe how easy this is to make, and it's the perfect budget-friendly gift for family and friends!
Provided by Chungah Rhee
Yield 3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside. In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside. In a medium bowl, combine sugars and cinnamon; set aside. In a large bowl, combine almonds, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated. Spread almond mixture onto prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely before serving.
JERRY'S SUGARED PECANS
Trisha Yearwood's candied pecans from Food Network are a perfect treat for your holiday party.
Provided by Trisha Yearwood
Time 55m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
CINNAMON ROASTED NUTS
These are very similar to the cinnamon nuts sold at fairs. I only prepare when I'm having guests because they are seriously ADDICTIVE. But if you have willpower, they also freeze well.
Provided by Deb Wolf
Categories Candy
Time 22m
Yield 12 1/4 cup servings, 12 serving(s)
Number Of Ingredients 6
Steps:
- If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven. Turn oven OFF and leave to dry overnight. They must be totally dry before proceeding with the recipe. Otherwise, you'll have rubbery nuts.
- Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
- Cook over medium-low heat, stirring occasionally. It will form a syrup.
- Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
- Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass.
- Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes. Do not turn up the heat to try to speed it up - you'll just burn it. Keep stirring, they will begin to dry out and will separate.
- Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag.
- To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.
Nutrition Facts : Calories 240.7, Fat 15.2, SaturatedFat 1.2, Sodium 0.8, Carbohydrate 23.4, Fiber 4, Sugar 18.2, Protein 6.4
CONTEST-WINNING SUGAR 'N' SPICE NUTS
My daughters, grandkids and just about everyone who visits me look forward to this mix of crunchy spiced nuts recipe during the holidays. And tucked in colorful tins, it makes a handy last-minute gift idea for busy hostesses or drop-in visitors. -Joan Klinefelter, Utica, Illinois
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.
Nutrition Facts : Calories 211 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
CINNAMON NUTS
I make this out-of-this-world tasting homemade nut mixture every Christmas season... no matter how much I make, they never last long, I'll be lucky if they even make it to the table.... so my advice to you, is make lots and lots, then hide some for your guests.
Provided by Kittencalrecipezazz
Categories Fruit
Time 15m
Yield 3 cups nuts
Number Of Ingredients 7
Steps:
- In a skillet, toast nuts slightly, tossing then so they won't burn.
- Remove from skillet.
- Melt butter in the same skillet.
- Stir in the nuts and the 1/2 cup sugar, stirring occasionally, until sugar melts (about 5-10 mins).
- In a large bowl, mix the spices and remaining 3 Tbsp sugar.
- Stir in the nuts.
- Spread on waxed paper; cool about 20 mins.
- Break them apart.
- Store in covered containers.
Nutrition Facts : Calories 1087.6, Fat 91.9, SaturatedFat 17, Cholesterol 40.7, Sodium 112, Carbohydrate 64.2, Fiber 9.2, Sugar 49.1, Protein 18.1
NYC NUT STAND CINNAMON & SUGAR PEANUTS
Just as tasty as the ones you buy from a street vendor, these crunchy peanuts are easy to make in your own kitchen.
Categories Snack
Yield 12
Number Of Ingredients 5
Steps:
- Line 15x10x1-inch pan with cooking parchment paper.
- In 12- or 14-inch cast iron skillet, beat sugar, water and vanilla paste with whisk. Stir in peanuts. Cook over medium heat, stirring occasionally, until mixture begins to boil rapidly, about 5 minutes. Cook, stirring constantly, until liquid reduces and sugar crystallizes on peanuts. Continue to cook and stir until peanuts are dry and crusty looking.
- Reduce heat to low; continue to cook and stir as sugar begins to turn to syrup and pool in bottom of skillet. Use spoon to continuously toss peanuts in syrup as it forms. Continue to do this until peanuts are golden brown, about 15 minutes.
- Sprinkle peanuts with cinnamon; toss to evenly distribute. Pour peanuts into pan; spread in single layer, breaking up any large clumps. Cool completely, about 1 hour. Store in an airtight container.
Nutrition Facts : ServingSize 1 Serving
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